This intensely flavored tapenade contributes umami taste, saltiness and complexity alongside slices of fresh, lactic mozzarella. Use the leftover tapenade to top toast or pan-roasted fish or meats, or as a dip for raw or blanched vegetables.

This wintry bruschetta is made with sautéed cauliflower, Kalamata olives, sundried tomatoes and bleu cheese. Anchovies give it a deeper (and nonfishy) flavor, but you can omit them.
Read more about this recipe at hogwash.

Rather than recreating a traditional Greek dish, I decided to mix things up a bit in the spirit of El Greco and make a Greek-inspired flatbread.
This recipe comes from FoodRockzDC, and was the winner of Root Source Challenge: Kalamata Olive.

There’s more than enough of the rich, chunky tapenade for this recipe, so you can take out what you need for the chicken (4 heaping tablespoons) and save the rest to use on sandwiches or in pasta, or smeared on a thick piece of good bread.
Read more about this recipe at hogwash.

A variation on these Endives Braised With Tomatoes, Black Olives And Pine Nuts, this dish is significantly nuttier. Quickly toasted but not browned, the rich walnuts play off the salt of the olives and the slight bitterness of the endive.

Watermelon caramelizes ever so slightly when it's briefly grilled. The dressed watermelon, onion, cheese, and olive mixture needs an hour in the refrigerator to let its flavors blend.
Read more about this recipe at the Washington Post.